Broiled Swordfish Mirabeau

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Title: Broiled Swordfish Mirabeau
Categories: Wildgame, Fish
Yield: 1 servings

4 ea Swordfish steaks, 1-1/4"
2 T Butter
1 T Anchovy paste
1/2 c Olive oil
1 ea Lemon
4 ea Anchovy fillets

Roll the steaks in olive oil and broil seven minutes on each side.
Season with salt and freshly-ground pepper while the fish is cooking.
Mix butter and anchovy paste and spread on the hot steaks as they
come from the broiler. Serve with a slice of lemon which has an
anchovy fillet and an olive toothpicked into. Also for: Any thick,
firm-fleshed fish such as King, cobia, grouper. Suggestions: SUBST
paste made from smoked mullet or smoked mackerel. Recipe date:
11/29/87

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